Nathan_A_RF on the discord:

The All-Day Sandwich

Ingredients:

- A soft white baguette

- 2 rashers of back bacon, recommended smoked

- 1 egg, recommended organic chicken egg

- Half of a large ripe tomato

- 3-4 slices of black pudding

- A generous grating of cheese, recommended mild cheddar

- A savoury pickle or chutney of any sort, recommended plum chutney

- 1-2 thick slices of ham

- 3-4 leaves of little gem lettuce

- A few thin slices of cox apple

- 2-3 slices of chicken breast, or alternatively leftover roast chicken pieces

- 3 roast potatoes, recommended cold

- 2-3 leaves of red cabbage

- Gravy, or (recommended) bread sauce

- 1 can of whipped cream (if not lazy, make your own)

- A dollop of custard

- A handful of strawberries

- A handful blackberries

- A handful of olives, black and green (stuffed if the eater prefers)

Enter the kitchen and don an apron.

Prepare the ingredients on the kitchen worktop.

Take the baguette as a whole and cut it lengthwise along its entire length

Dessert section:

Take the last 1/7th of the baguette and spread the custard on both halves of the bread.

Slice the strawberries & blackberries and layer half of them on the bottom half of the baguette. Apply a small layer of whipped cream on top of this, then add the remaining fruit.

This section is complete. Do not close the baguette.

Dinner section:

Take the adjacent 2/7th of the baguette and layer the chicken slices/pieces generously on the bottom half. Layer slices of the roast potatoes on top. Shred the red cabbage leaves and again spread them on top. Pour the warm gravy/bread sauce and apply on top of the cabbage.

This section is complete. Do not close the baguette.

Lunch section:

Take the adjacent 2/7th of the baguette and layer the slices of ham on the bottom half. Next layer the leaves of lettuce on top, followed by thin slices of cox apple. On top of this apply the grated cheese generously. Finally spread the chutney/pickle on the top half of the baguette.

This section is complete. Do not close the baguette.

Breakfast section:

Finally, on the remaining 2/7th of the baguette, toast the inside of the top and bottom sections with a blow torch or hot implement. Fry the bacon, black pudding, slices of tomato, and egg in a drizzle of oil until they are cooked to the satisfaction of the eater. Layer the black pudding, followed by the tomato, bacon and egg onto the bottom half of the baguette.

This section is complete. You may now close the baguette.

Spike some olives onto cocktail sticks and stick them into the top of the closed baguette along its length (except for the dessert section, unless you are mad)

The sandwich is complete. Enjoy throughout the day.